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Mallorcan Tomato Toast

Mallorcan Tomato Toast

Cuisine Spanish
Servings 4
Author Karen Kaplan


  • 4 slices country bread thick cut
  • 4 tomatoes juicy, vine ripened
  • extra virgin olive oil for drizzling
  • coarse salt for sprinkling
  • 1/2 cup oil-cured black olives pitted and chopped
  • 1/2 cup capers rinsed, drained and minced
  • 2 tablespoons fresh thyme leaves minced


  1. Grill, broil, or toast bread. Arrange toasts on a platter or individual plates.

  2. Using a very sharp or serrated knife, cut tomatoes into paper thin slices. Discard core and end pieces.

  3. Arrange tomato slices from 1 tomato across surface of each toast, overlapping if necessary. Using a spatula, press tomato slices into toast to release juices into bread. Drizzle with oil and sprinkle with salt.

  4. Mix olives, parsley, capers, and thyme in a small bowl. Divide mixture among toasts, spooning over tomatoes, and serve.